Chef Thavee Chantasit is the Executive Chef of the Katathani Phuket Beach Resort, where he has worked for the past six years.
When did you start work at the Katathani?
I first worked here in 1992 as Executive Sous Chef. In 1999 I moved to the Club Andaman Beach Resort in Patong. I came back to the Katathani again in 2002 and I’ve been here ever since.
When did you start cooking?
I began my career in the kitchen when I was only 15 at the Hyatt Pattaya hotel. I was very proud to have the chance to learn my craft under a French chef at the hotel.
What is the best part of being a chef?
Cooking is an art. In addition to knowing about food and ingredients, you have to have a lot of imagination in order to combine them in ways that make original, delicious dishes.
Being the Executive Chef in a hotel kitchen it is not only about making food. It is also about managing staff and systems. If everything runs well, guests will receive the greatest benefit and be happy. All of these factors combine to give me the passion to be a good chef.
What is your favorite dish to eat?
I prefer fish. It is easy to digest and very healthy. Fish is also very flexible – it can be used in many different dishes.
What is your No 1 priority at work?
Taking full responsibility as Executive Chef. This includes balancing every aspect of the work, such as teamwork, hygiene and quality of food.
If you weren’t a chef, what other career would you follow?
I’d be a farmer. I like being with nature – it gives me a comfortable feeling. If I could, I would want to own a fruit garden or perhaps grow table grapes.